Pizza Expo 2026 to Offer Education on Managing Food and Labor Costs

Sneak peek into Nick Bogacz's session on calculating and controlling prime costs at the industry's largest trade show

Jan. 28, 2026 at 2:55pm

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The upcoming Pizza Expo 2026 will feature an educational session led by Nick Bogacz, founder and president of Caliente Pizza & Draft House in Pittsburgh, on effectively managing food and labor costs - two of the most critical and controllable expenses for pizza operators. Bogacz will share strategies for calculating, forecasting and setting goals around prime costs, as well as tactics for holding managers accountable to those targets.

Why it matters

Food and labor costs typically make up 50-60% of a pizza business's overall expenses, so understanding how to optimize and control these prime costs is essential for maintaining profitability. Bogacz's session will provide pizza operators with a playbook for implementing data-driven cost management practices that can boost their bottom line.

The details

Bogacz will cover how to calculate labor cost goals, including determining a target prime cost percentage, writing realistic schedules, and making strategic cuts to meet labor targets. On the food cost side, he'll explain the importance of accurate inventory practices, menu pricing strategies, and training employees to prepare items to specification. The session will also emphasize the value of regular cost discussions with managers and incentivizing the team to meet financial goals.

  • The Pizza Expo 2026 is scheduled for March 3-5, 2026 in Las Vegas.
  • Bogacz's educational session on managing food and labor costs will take place on March 4, 2026.

The players

Nick Bogacz

The founder and president of Caliente Pizza & Draft House in Pittsburgh.

Caliente Pizza & Draft House

A pizza restaurant and craft beer bar founded by Nick Bogacz in Pittsburgh, Pennsylvania.

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What they’re saying

“Sometimes success really is a matter of dollars and cents. In the pizza business, most of the costs are fixed and only a few are controllable. The main controllable costs are food and labor.”

— Nick Bogacz, Founder and President, Caliente Pizza & Draft House (pizzatoday.com)

“Having a weekly meeting to discuss the numbers gets results. We have a phone meeting with our GMs each Tuesday at 8 p.m. We also incentivize meeting labor and food cost goals through quarterly bonuses.”

— Nick Bogacz, Founder and President, Caliente Pizza & Draft House (pizzatoday.com)

What’s next

Attendees of Pizza Expo 2026 can register for Bogacz's session on managing food and labor costs through the event's website. The session is part of the expo's comprehensive education program covering the latest trends, strategies and best practices for pizza operators.

The takeaway

Effective cost management, particularly around food and labor, is essential for pizza businesses to maintain profitability in an increasingly competitive industry. Bogacz's insights at Pizza Expo 2026 will provide operators with a data-driven framework for optimizing these critical prime costs and holding their teams accountable to financial targets.